American
Classic Waldorf Salad
Crisp tart-sweet apples, celery, and toasted walnuts meet a light lemon-mayonnaise dressing over romaine, preserving the clean crunch and restrained richness of classic Waldorf salad.
6 servings · 25 minutes prep · 6 minutes cook
Ingredients
Salad
- 1 1/4 pounds crisp apples, about 3 medium, cored and cut into 1/2-inch dice
- 8 ounces celery, about 4 ribs, cut into 1/3-inch slices
- 3/4 cup walnut halves
- 6 large romaine leaves, washed and thoroughly dried
Lemon Dressing
- 1/2 cup mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 3/8 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
Directions
Toast and Cool
- Heat the oven to 350°F (175°C). Spread the walnuts on a rimmed baking sheet and toast for 6 minutes, until fragrant and one shade darker. Cool completely, then break into bite-size pieces.
Dress the Apples and Celery
- Whisk the mayonnaise, lemon juice, kosher salt, and black pepper in a mixing bowl.
- Add the apples and celery as soon as they are cut. Fold until thinly coated, cover, and chill for 30 minutes.
Finish and Serve
- Fold in two-thirds of the cooled walnuts. Arrange the dry romaine leaves on a platter, spoon the salad over them, scatter with the remaining walnuts, and serve immediately. Keep chilled at 40°F (4°C) or below, refrigerate leftovers within 2 hours, and use within 3 to 4 days; same-day service gives the best texture.
